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1
Preheat oven to 400F.
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2
Cook pancetta in 1 tablespoon oil over moderately low heat in a large heavy skillet, stirring occasionally, until browned and fat is rendered.
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3
Transfer pancetta to paper towels to drain, reserving fat in skillet.
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4
3Pat chops dry and season with salt and pepper.
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5
Increase heat under skillet to moderately high, then brown chops in fat on all sides, adding more oil if necessary.
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6
Transfer chops to a small flameproof roasting pan, bone sides down, and set skillet aside.
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7
Roast chops in middle of oven until an instant-read thermometer inserted 2 inches into center of meat (without touching bone) registers 135F for medium, about 1 hour.
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8
Transfer chops to a cutting board and let stand, covered loosely with foil, 15 minutes (internal temperature will rise to about 140F).
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9
Discard all but about 1 tablespoon fat from skillet.
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10
Heat over moderate heat until hot but not smoking, then cook garlic, stirring, until fragrant, 30 seconds.
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11
Add wine to skillet and deglaze by boiling over high heat, scraping up brown bits.
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12
Add stock and boil until mixture is reduced to about 3/4 cup.
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13
Finish sauce while chops are standing:
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14
Deglaze roasting pan with wine mixture.
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15
Transfer to a small saucepan and skim off any fat.
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16
Reheat and swirl in butter, parsley, and thyme.
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17
Stir in any juices accumulated on cutting board, pancetta, and pepper to taste.
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18
With chops on their sides, cut parallel to bones into thin slices, then serve with sauce.
